Ingredients with Measurements:
- 1 bunch of kale, washed and chopped
- 6 slices of bacon, cooked and crumbled
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of crumbled feta cheese
- 1/4 cup of sliced almonds
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped kale, cooked and crumbled bacon, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and sliced almonds.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the kale salad and toss until all ingredients are evenly coated.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 23g
- Carbohydrates: 10g
- Protein: 9g
Substitutions for ingredients:
- Instead of kale, you can use spinach or mixed greens.
- Instead of bacon, you can use turkey bacon or omit it for a vegetarian option.
- Instead of cherry tomatoes, you can use diced tomatoes or sun-dried tomatoes.
- Instead of red onion, you can use shallots or green onions.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of sliced almonds, you can use walnuts or pecans.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Swap out the red wine vinegar for balsamic vinegar for a sweeter taste.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to help soften it.
- Make the salad ahead of time and let it marinate in the dressing for a few hours for extra flavor.
- Toast the sliced almonds in a dry pan over medium heat for a few minutes to bring out their nutty flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional crumbled bacon, sliced almonds, or feta cheese.
Garnishes:
- Crumbled bacon
- Sliced almonds
- Feta cheese
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a side of crusty bread or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
- Sweet potato fries
Troubleshooting advice:
- If the kale is too tough, massage it with a little bit of olive oil before adding the other ingredients.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the salad.
- Store any leftover salad in the refrigerator and consume within 3 days.
Food history:
- Kale is a leafy green vegetable that has been cultivated for over 2,000 years and is a member of the cabbage family.
Flavor profiles:
- This salad is a combination of savory, salty, and slightly sweet flavors.
Serving suggestions:
- Serve this salad as a main dish for lunch or dinner.
- It also makes a great side dish for a barbecue or potluck.
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